With the arrival of the coldest weather so far this fall, I’ve found myself eating a lot of soup and stew. I’m the kind of person who has to have just a little bit of cracker-crunch, or a soft bit of bread to accompany my bowl of hot, comforting soup. I’ve grown tired of saltines and dinner rolls, so I decided to whip up a loaf of beer bread to go with my next bowl. This recipe is so simple but so dang delicious! With minimal effort, you can have a warm, yeasty loaf of bread in about a hour. For this incarnation, I’ve used bacon, jalapeño, and cheddar cheese, but this recipe can be easily customized to fit your taste. It’s so forgiving and the result is a moist, delicious loaf perfect for any occasion.
Here’s what you’ll need:
- 3 c. all-purpose flour
- 3 T. sugar
- 2 t. baking powder
- 1 t. salt
- 1/2 c. pickled jalapenos, chopped
- 1/2 c. bacon, cooked and chopped (about 6 slices)
- 1 c. shredded cheddar cheese
- 12 oz. beer
- 1/4 c. butter (1/2 stick)
Turn the oven to 400°F, and put the half a stick of butter into a 9×5 loaf pan and put in the oven to melt.
While the oven is heating, combine all of the dry ingredients in a large bowl. Add the cheese, bacon, and jalapeno and toss just to coat them with the flour mixture. This helps them from sinking to the bottom while baking.
Pour in the beer and stir just until combined. The batter will be lumpy.
Remove the pan from the oven when the butter is fully melted and pour the batter in; the butter will pool at the top.
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Cool at least 15-20 minutes before slicing. Store in an airtight container.